Main Course Cabbage Soup

• 1lb lean ground beef
• 1/2 cup diced celery
• 1/2 green pepper, chopped
• 2 tsp salt (I use less)
• 1/4 tsp pepper
• 1 - 28 oz can of tomatoes (can put through blender)
• 2 - 51/2 oz cans tomato paste
• 2-4 cilli peppers (optional)
• 6 cups hot water
• 1 medium onion chopped
• 2 tbsp sugar
• 1/2 tsp paprika
• 2 beef bouillon cubes
• 3 tbsp chopped parsley
• 1 cup carrot diced
• 4-5 cabbage coursely chopped

1. In a large soup pot saute ground beef, onion, celery and green pepper in oil until redness is gone from the meat. Break meat up while it is cooking. Add remaining ingredients, except cabbage and combine thoroughly.
2. If chili peppers are used tie them together tightly with a double loop of string, long enough to loop out of the pot to make easy removal. Simmer uncovered for 1 hour, stirring occasionally.
3. Remove chili peppers
4. Add cabbage, combine and simmer covered 1 hour longer.
5. If soup is too thick for your taste add 1-2 cups hot water.

lean ground beef, celery, green pepper, salt, pepper, tomatoes, tomato paste, cilli peppers, water, onion, sugar, paprika, parsley, carrot

Taken from www.epicurious.com/recipes/member/views/main-course-cabbage-soup-1277203 (may not work)